Name: Thai green mussel curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 servings
Cuisine: Main
Ingredients: 5 spring onion; 1 1/2 tbsp fresh garlic chopped; 2 tsp fresh ginger; 30 g fresh coriander; 400 ml coconut milk; 1 packet mussels; 1 tbsp fish sauce; 1 tsp sugar; 2 tsp cornflour; 1 tsp fresh lime juice or lemon juice; 2 tsp vegetable spice; 4 cardamom pods crushed; 1/4 cup water; salt and freshly ground black pepper to season

Recipe Disclaimer

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Ingredients (14)

5	spring onion
1 1/2 tbsp	fresh garlic — chopped
2 tsp	fresh ginger
30 g	fresh coriander
400 ml	coconut milk
1 packet	mussels
1 tbsp	fish sauce
1 tsp	sugar
2 tsp	cornflour
1 tsp	fresh lime juice — or lemon juice
2 tsp	vegetable spice
4	cardamom pods — crushed
1/4 cup	water
	salt and freshly ground black pepper — to season

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Method:

Add the garlic, ginger, spring onion, and coriander (leave a few sprigs of coriander leaves to add to the sauce towards the end of the cooking time) to a food processor or blender. Blitz until a paste forms.

In a heated pot, add oil and fry off the paste on a medium high heat for 4-5 minutes. Add the cardamom seeds, vegetable spice and fry off for 2 minutes.

Add the coconut milk, fish sauce, sugar and stir the ingredients.

Allow the sauce to simmer for 3-4 minutes with a closed lid. Add the mussels to the pot and reduce the heat to a low temperature. Let the mussels steam for 15 minutes.

After 15 minutes, mix the corn flour and water in a separate bowl and add the mixture to the pot. Stir and allow to simmer for 5-6 minutes on a medium-high heat.

Add the lime/ lemon juice, roughly chopped coriander leaves and salt and pepper for seasoning. Simmer for one minute then take the pot off the heat.

Serve the curry with a side of rice, fresh ciabatta bread or noodles.

Reprinted with permission from Marumo Tladi. Follow along on Instagram.